Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 336

Whelks are usually fished within a few miles of the shore; the best quality come from open waters. They are carnivorous and plastic barrels or iron baskets baited variously with dead shore crabs, fish offal or salt herring are used to catch them. On the East coast, a number of pots are tied to one rope to form a shank, with a buoy at each end. Weather permitting, the pots are examined, emptied and re-baited daily. Once landed, the fish are boiled in sea-water, shell-on, for 12-16 minutes, then cooled and the meat extracted. The cap (operculum) is discarded. Alternatively, some processors crack the shell and remove it, which reduces boiling time to 7-8 minutes. If the whelks are required raw, the shells are crushed and removed before packing.